Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 3 large zucchinis, diced into 1/2 inch cubes
  • 6 cups vegetable broth (low sodium)
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh basil leaves, chopped

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant, ensuring it does not brown.
  3. Add the diced zucchini, Italian seasoning, salt, and pepper. Stir well to coat the vegetables in the oil.
  4. Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 10–12 minutes, or until the zucchini is fork-tender.
  5. Remove the pot from heat. Use an immersion blender (or transfer to a high-speed blender) and blend until the soup is completely smooth and silky.
  6. Stir in the grated Parmesan cheese, heavy cream, and fresh lemon juice. Stir in the chopped fresh basil leaves just before serving.